Name: Bacon Spaghetti
Yield: 4 servings
Ingredients: 1 pound venison ground, beef or Italian sausage; 1 1/2 cups bacon; 3/4 box noodles angel hair; 1 tablespoon olive oil; 6 garlic cloves; 1/2 onion; 1 tablespoon brown sugar; 1 dash crushed red pepper optional; 28 ounces crushed tomatoes cans; 1 packet seasoning McCormick Thick & Zesty spaghetti; 1 tablespoon red wine; shredded Parmesan cheese for topping

1
["In pan brown ground venison", "Meanwhile mince 4 - 6 cloves of garlic, chop onions and dice bacon into 1/4 inch pieces (keep separate)", "Once venison is browned set aside in small bowl. Rinse pan and return to stove.", "In pan add 1 tablespoon olive oil of choice. I usually like to use Tuscan Herb Oil from a local store Red Wing Olive Oils & Vinegar . Over medium heat add garlic and Sautee for about 3 minutes stirring constantly to avoid burning.", "Add onion and crushed red pepper (optional start small this could make your spaghetti very spicy if you add too much) Sautee for another 3 minutes stirring constantly. Next add bacon and cook for about 5 to 10 minutes until bacon starts to brown stirring occasionally.", "While bacon is cooking bring quarts of water to boil in large pot and cook noodles as directed on box. When finished strain and set aside.", "Once bacon is slightly browned add ground venison, basil and brown sugar; let cook for another 3 to 5 minutes.", "Add crushed tomatoes, McCormick seasoning packet and red wine stir together well. Cover and simmer on low for about 10 minutes", "While in strainer cut noodles in half with a large knife this makes it easier to stir into sauce.
2
Add noodles to sauce heat on low for another 5 minutes and serve! Top with shredded parmesan cheese and serve with French bread & salad."]

Bacon Spaghetti

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